Monday, January 18, 2016

Pecan Brownies

Pin It Pecan Brownies

Pecan Brownies
I pinned this recipe before Christmas and wanted to make it then but was so busy with Christmas baking I never did. This morning I was craving chocolate and was happy I had all the ingredients on hand and baked this brownie. This brownie is so moist and has a very rich chocolate flavor and thankfully satisfied my craving. I added pecans to the recipe and you can add any nut you like or fruit, caramel, coconut flakes, frosting, etc. This makes a small batch for one 8 inch pan. Double the recipe if you need to feed more people. Recipe is posted below.

1 cup Granulated Sugar

1/3 cup Unsweetened Cocoa Powder

1/2 cup King Arthur All Purpose Flour

1/4 teaspoon Coarse Salt

1/4 teaspoon Baking Powder

1/2 cup Chopped Pecans

2 Extra Large Eggs

1/2 cup, 1 stick Butter, melted and cooled

1 teaspoon Pure Vanilla Extract

Pecan Brownies close-up, yummy!!!

Heat oven to 350 degrees.

In a large bowl and using a whisk or spatula, sift together the sugar, cocoa powder, flour, salt and baking powder; set aside.

In a small pan on low, melt butter. Remove from heat and cool for about 10-15 minutes.

In a medium bowl, beat eggs and vanilla extract.

Pour egg mixture into cocoa powder mixture and stir with spatula.

Pecan Brownies right out of the oven
Pour in melted butter into brownie mixture and incorporate with spatula until combined.

With a spatula gently fold in pecans.

Butter an 8-inch square baking pan and spread batter evenly using offset spatula or knife.

Bake for 20-25 minutes or until toothpick inserted in center comes out clean.

Let brownie rest on cooling rack for 30-45 minutes. After 15 minutes, run a knife around the edges.

For this brownie recipe, please visit I Am Baker:


-Sophia/Two Frys

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